Slow-Cooker Lasagna

1 (15 ounce) container POLLY-O Original Ricotta Cheese

1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided

¼ cup KRAFT Grated Parmesan Cheese, divided

1 large egg

2 tablespoons chopped fresh parsley

1 pound ground beef

1 (24 ounce) jar spaghetti sauce

1 cup water

6 lasagna noodles, uncooked

Mix ricotta cheese, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and parsley in a medium bowl; set aside.

Brown meat in large skillet; drain. Stir in spaghetti sauce and water.

Spoon 1 cup meat sauce into a slow cooker; top with layers of half each of the noodles (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 until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, until melted, about 10 minutes.