1 lb. ground beef
1 (28-oz.) jar spaghetti sauce
1 cup water
1 (15-oz.) container ricotta cheese
8 oz. shredded mozzarella cheese
1/4 cup grated Parmesan
2 tbsp. chopped fresh parsley
6 lasagna noodles
Brown meat in a large skillet; drain. Stir in spaghetti sauce and water. mix ricotta, 1 1/2 cups mozzarella, 2 tbsp. Parmesan, egg, and parsley.
Spoon 1 cup meat sauce into slow cooker; top with half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture, and meat sauce. Cover with lid.
Cook on low for 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses, let stand covered, 10 minutes or until melted.
Note: For best results, do not cook on the high heat setting.