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. Let set several hours or overnight. Bake at 350* for 50 to 60 minutes, or until golden brown and firm.