Vegetable lasagna a bit too wet. How to adjust baking temp/time? 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?”
Mushrooms can throw off excess moisture.  I would suggest cooking them down a bit further and draining on paper towel before adding them to your lasagna.  You didn't mention how you baked your lasagna, but my process is to bake (and your temp is fine) covered for 40 to 50 minutes.  Then to uncover and return to the oven for about 10 to 15 minutes more.  I'll take a look, and often run it under the broiler to brown the top and crisp the edges.