Bread, chard rib and cheese bake using leftovers

Followers know I avoid wasting food, making inexpensive, tasty dishes from leftovers. I used assorted stale bread, chard ribs saved from Capù and their flavourful cooking water, cheese scraps and homemade tomato sauce. Quantities depend on leftovers; plenty of cheese makes it flavourful and melting.
INGREDIENTS
Boiled chard ribs and their cooking water
Assorted stale bread slices
1 mozzarella and assorted grated cheeses
Tomato sauce
Grated Grana Padano or Parmigiano
Butter
I slice bread about 1 cm thick, coarsely grate cheese scraps, Fontina, Erdammer and Caciotta, and slice mozzarella.
I butter an ovenproof dish.
I dip bread in vegetable broth and squeeze lightly.
I cover the bottom without gaps.
I add tomato sauce.
I chop chard ribs and spread half over bread.
I add half mozzarella.
Plenty of cheese.
Another bread layer: I used wholemeal and sandwich bread to finish leftovers.
More tomato.
Then chard, mozzarella and cheese.
I finish with plenty of Parmigiano and butter knobs.
I bake at 180°C for about 20/30 minutes until golden, resting about ten minutes before cutting.
Delicious and melting, using leftovers for little cost and great results!