Foley | 3 beds | 2 baths | 1,760 sqft
Kick back along the Bon Secour River, a private dock for casting a line, and a fire pit by the water for evenings when there’s nowhere else you need to be.
welcome home

Gulf Shores | 5 beds | 3 baths | 3,001 sqft
Nearly half an acre in Craft Farms North, a backyard edged with trees, and a screened saltwater pool with room on the patio for friends to linger.
pool party

Orange Beach | 3 beds | 2 baths | 1,542 sqft
Room for the whole family at SeaChase, Gulf views from the bed to the balcony, and a sixth-floor perch for enjoying morning coffee while watching the waves roll in.
surf’s up!

Gulf Shores | 1 bed | 2 baths | 895 sqft
An eighth-floor balcony facing the Gulf, a separate bunk room for extra beachgoers, and sugar-white sands just beyond the pools at Lighthouse.
beach vacay

These are my fab four for the week. If you’re on the hunt for a new place or thinking about selling your old one, hit reply and let’s chat about it.

— Shawn

INGREDIENTS
Sauce (*see note below)

Filling

Remaining Ingredients

DIRECTIONS
1) In a medium mixing bowl blend together the ricotta cheese, parmesan cheese and the spinach. Mix thoroughly. Cover and place in refrigerator.

2) In a skillet over medium high heat begin to brown ground beef breaking the beef up as it browns. When the beef is almost completely browned, with just a little pink still showing. Add Onion, Green Pepper, and Italian Seasoning and continue to cook until onion becomes translucent.

4) Once the onion becomes translucent add tomato sauce, petite diced tomatoes and crushed tomatoes (DO NOT DISCARD CANS). Mix thoroughly. Using the 1/2 C water, rinse the cans pouring water from one can to the other until cans are rinsed thoroughly. Pour into the sauce. Add tomato paste and mix sauce thoroughly.

5) Stirring constantly to ensure sauce does not stick, bring sauce to a simmer. Reduce heat to medium low, cover and simmer for at least 30 minutes stirring occasionally to ensure sauce is not burning or sticking to the bottom of the pan.

6) While your sauce is simmering, cook lasagna noodles according to package instructions. Ensure your noodles are al-dente.

7) Once your sauce has simmered for at least 30 minutes, taste. Add salt, pepper and additional Italian Seasoning to taste. Ensure not to over season as the sauce will absorb these seasonings through additional cooking time. Remove sauce from stove and set aside.

8) Pre-heat oven to 350 degrees.

8) Remove the cheese mixture from the refrigerator.

9) Lightly spray a 13x9 baking pan with cooking spray. In bottom of baking pan, spread 2-3 C of your prepared sauce depending on your taste. I prefer saucier.

10) On a cutting board lay out 12 lasagna noodles. Using a fork or spoon evenly divide and spread cheese mixture along the noodles stopping about a 1/2” from the end of the noodles.

11) Starting with the end closest to you roll the noodles towards the end with no cheese mixture. As you finish rolling each noodle place it into the prepared baking dish. (NOTE: DO NOT roll too tight as you do not want to push the cheese mixture out of the sides of the noodles.)

12) Once you have completed rolling all the noodles and placing them in the baking dish, top with another 2-3 C of your prepared sauce, again depending on your level of saucy. Place in oven and bake for 25-30 minutes. (NOTE: Depending on your oven cooking time may vary a little.)

13) Remove from oven and top with mozzarella cheese. Return to oven and continue to cook until mozzarella is melted and begins to brown on top. Remove dish from oven and let stand for 10 minutes.

14) Meanwhile, prepare your garlic bread in oven or toaster oven.

15) Serve with garlic bread and side salad.

* You will have left over sauce and noodles. Freeze for your next small batch of spaghetti or roll-ups. While this dish is cooking, I roll the leftover noodles and dip them in the leftover sauce as a cook’s snack.

P.S. Gulf Coast sunsets are free therapy — go catch one.