Coat the slow cooker with cooking spray.
Pour ½ cup pasta sauce in the bottom of the slow cooker.
Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).
Spread ¼ of the meat sauce on top of the noodles.
Then layer with 3 heaping spoon fulls of the ricotta mix.
Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix.
Add second layer of noodles and gently press them down to remove air pockets.
Repeat the above steps 3 more times to complete the Lasagna layers.
The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Watch the video for reference.
Place the lid on. Cook on low for 4 hours. Remove the lid.
Place fresh chopped parsley on top of the cheese. Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.