Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons parmesan, egg and parsley.
Spoon one cup meat sauce into slow cooker; top with single layer of noodles (broken to fit) and 1/2 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 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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