I like to cut up left overs into squares, and send in lunches.
10 -12 slices bread, buttered and cubed (I sometimes substitute 2 sleeves of saltine crackers crushed)
1 large Zucchini shredded
8- 10 mushrooms sliced
1 large onion, chopped
4 cups white cheese (such as Provolone, Swiss, Monterey Jack, Mozzarella, Parmesan or Romano, or any combination of these. Note: If you use mostly mozzarella , it will have a more rubbery texture, but is milder in flavor, Swiss, and Monterey Jack are creamier, with a little stronger flavor. Parmesan and Romano add a nice flavor that, I think, goes well with the Basil so I always add at least one of them, say about a 1/2 cup)
6-7 leaves fresh Basil, chopped
1 cup ricotta cheese
1/4 cup f lour
3 1/2 cups milk
salt, pepper, and garlic powder to taste
Drizzle bottom of 1 large lasagna baking pan with olive oil. Layer in order: Bread, Zucchini, mushrooms, onions and basil leaves. In a large mixing bowl, Mix together ricotta cheese and flour . Add eggs, whisking each well as you add . Add milk. Whisk vigorously (You can use a hand held blender... or put in the blender, which will mix everything thoroughly). Pour mixture over pan. Sprinkle with salt and pepper and garlic powder. Top with 4 cups of shredded cheese. Cover and let set several hours or overnight. Bake at 350* for 50 to 60 minutes, or until golden brown and firm.