1 - 1.5 lbs ground turkey (I use the 93/7 fat variety)
1 jar or can (26 oz) spaghetti sauce
1 cup water
1 container (15 oz) part skim or lowfat ricotta cheese
1 pkg. (8 oz) lowfat shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese, divided
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. In separate bowl, mix ricotta, 1.5 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 setting.