Slow-Cooker Lasagna

For my daughter, Becky, who lives in Italy. She just recently got a slow-cooker that is wired to work with the Italian electrical system. She couldn't take a cooker from America because the electrical system there would blow it up. So they ordered one from England. It will really be helpful to her while she is in language school. I haven't tried this recipe myself, but it sounds really good.

1 lb. ground beef
1 jar (26oz.) spaghetti sauce
1 cup water
15 oz. ricotta cheese
7 oz. shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp. Parmesan, egg, and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and 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 min. or until melted. Note: For best results, do not cook on the HIGH heat setting.