Slow-Cooker Lasagna

I'm a big fan of slow-cooker meals. Anything I can make up (potentially ahead of time) and let the crock pot take care of the rest of the details is a great meal in my book. This one came out of Kraft Food's Food & Family magazine. Here's my version:

1 lb. ground beef (I use slightly less than a pound of ground turkey)
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese (I've only made it with cottage cheese, since that's what we have in the house)
1 pkg (7oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
2 Tbsp chopped fresh parsley (I forget the conversion for dried flakes--try 1 Tbsp, adjust according to your tastes)
6 lasagna noodles, uncooked

1. Brown meat (no reason not to add some onion if you like), drain
2. Stir in spaghetti sauce and water with meat
3. In a separate bowl mix ricotta, 1 1/2 cups of the Mozzarella, 2 Tbsp of the Parmesan, the egg and parsley
4. Layer (lasagna is Italian for layers--your language lesson for today) in the slow cooker:

• 1 cup meat sauce
• 3 noodles (break to fit)
• half the cheese mixture
• 2 cups meat sauce
• 3 noodles
• half the cheese mixture
• the rest of the meat sauce

5. Cover and cook on low for 4 to 6 hours or until liquid is absorbed.
6. Sprinkle with remaining cheeses. Let stand, covered, for 10 minutes.

It's been enjoyed by our family every time it's been made--and they don't usually eat lasagna.