Slow Cooker Lasagna

1. Brown ground meet in a large skillet. Stir in pasta sauce and water. Mix cottage cheese, 1 1/2 cups shredded cheese, 2tbsp parmesan cheese and the egg in a bowl. 2. Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and the cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit; the cheese mixture and meat sauce. Cover with lid. 3. Cook on low for 4 to 6 hours or until the liquid is absorbed. Sprinkle with remaining cheeses. Let stand, covered for 10 minutes or until the cheese is melted.