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Brown meat in large skillet; drain.
Stir in spaghetti sauce and water.
Mix ricotta, 1-1/2 cup mozzarella, 2 Tbsp. parmesan, egg and
parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half
each of the noodles (3 noodles broken up per layer), broken to
fit; and cheese mixture.
Cover with 2 cups meat sauce.
Top with remaining noodles, broken to fit; cheese mixture and
meat sauce.
Cover with lid.
Cook on low 4-6 hours or until liquid is absorbed.
Sprinkle with remaining cheese; let stand, covered, 10 min. or
until melted.
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