Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 - 1 1/2 cups mozzarella, 2 Tablespoons parmesan, egg and parsley. Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit), cheese mixture and meat sauce. Cover with lid. Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered 10 minutes or until melted.
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