Slow Cooker Lasagna

1 lb. ground beef
1 (26 oz.) jar spaghetti sauce
1 cup water
1 (15 oz.) container Ricotta cheese
1 (8 oz.) pkg. shredded Mozarella cheese
1/4 cup grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped, fresh parsley
1 Pkg. Barilla No Boil lasagna noodles

Brown meat in skillet. Drain. Stir in spaghetti sauce and water.

In a bowl, mix ricotta, 1 1/2 cups mozzarella cheese, 2 Tbsp. Parmesan Cheese, egg and parsley.

Spoon 1 cup of sauce into slow cooker. Top with layers of half each of the noodles, broken to fit. Then a layer of cheese mixture. Layer with sauce and cheese mixture. Ending with sauce mixture.

Cook on low for 4-6 hours. At the end, sprinkle with remaining mozzarella cheese on top and let it melt.