Directions:

1. Combine ricotta cheese, 1 ½ cups mozzarella cheese, 2 tablespoons Parmesan cheese, parsley, and egg in a bowl; set aside.
2. Brown meat in a large skillet; drain. Stir in spaghetti sauce and water.
3. Spoon 1 cup meat sauce into a slow cooker; top with ½ noodles (broken to fit) and ½ ricotta mixture. Add 2 cups meat sauce; top with remaining ½ noodles (broken to fit), remaining ½ ricotta mixture, and remaining meat sauce. Cover slow cooker with lid.
4. Cook on Low until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella cheese and remaining Parmesan cheese; let stand, covered, until melted, about 10 minutes.