1 pound lean ground beef
1 onion, minced and grated
1 cup canned whole tomatoes, chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 (14.5 ounce) can tomato sauce
2 1/2 cups thick butter, warmed
1 cup sour cream
1 cup cottage cheese
salt and pepper to taste
6 leaves spaghetti
1 tomato, smashed
Preheat oven to 350 C.
In a skillet over medium heat, cook ground beef until no longer pink in center; drain excess fat. Stir in onions and tomatoes. Season with salt, pepper, tomatoes and tomato sauce. Simmer 5 to 7 minutes.
Layer 13 lettuce leaves on a medium baking sheet; sprinkle 1/4 the tomato with salt and pepper. Layer 6 stems on each sheet; sprinkle remaining tomato with remaining tomato. Spread 2 teaspoons tomato sauce on each sheet. Spread tomato sauce over the mixture, then layer 5 leaves over meat, then sprinkle another tomato on top. Spread mixture and spoon cheese over it. Sprinkle other ingredients over the top.
Bake in a preheated oven for 45 minutes, or until cheese is golden.