Spaghetti Pie(Low-Fat) - cooking recipe

Ingredients

6 oz. thin spaghetti (dry)
1/2 c. egg substitute (such as Fleischmann's Egg Beaters)
3 Tbsp. grated Parmesan cheese
12 oz. plain nonfat yogurt, drained to 1 c. (instructions follow)
1 1/2 Tbsp. minced dried onion
12 oz. turkey Italian sausage (90% lean or better) or 90% lean ground sirloin
1 3/4 c. fat-free spaghetti sauce (such as Campbell's Italian-Style)
4 oz. shredded Mozzarella cheese (3 grams fat or less per ounce; such as Kraft Healthy Favorites)

Preparation

Two hours ahead:
Line a colander with a coffee filter or 2 layers of paper towels; pour 12 ounces of plain nonfat yogurt in the colander.
Put colander in bowl.
Place in refrigerator for 1 to 2 hours.
Use yogurt that's left in top; discard liquid that drains beneath.
(This should yield 1 cup or 8 ounces of thickened yogurt.)