I’ve just assembled a vegetable lasagna, and the filling and sauce have both come out erring a bit on the watery side — not dreadfully so, but noticeably wetter than when I’ve previously made this recipe.
Usually I cook it 35–40mins at about 180ºC (in a fan oven). How should I adjust the cooking temperature and time to correct for the extra wetness — i.e. to cook off a bit more water, without affecting other aspects too much? Slightly higher temperature? Slightly longer time?
Edit: To be clear, I’m not asking “how do I avoid this problem next time?” (which I know well enough), I’m asking “when this sort of mistake happens, how should one adjust to compensate as far as possible?”