Lasagna won't cook properly in oven with no lower exposed element :( My new wall oven with the hidden lower element will not bake lasagna properly, no matter what I do. The cheeses and sauce don't meld into the pasta well. It takes forever to get the center of the lasagna hot but the pasta noodles toward outer pan are cooked to mush. The middle remains cold for entirely too long. The edges of the lasagna turn very dark before middle gets warm. This is so upsetting because I make a wonderful lasagna but can't cook it correctly as I have many times before in double exposed element ovens. The instructions in the manual simply say you may need to turn up the temp alittle when using pyrex. Does anyone have any advise on rack placement and temperature adjustment with this type of oven? I cooked it according to recipe which calls for 30-40 mins, covered at 375. Then uncovered for 15-20 mins. I've been using the middle rack. I miss my old school oven! Thank you in advance.
First, purchase an oven thermometer so that you can verify your oven temp.  Ovens can easily be off by 50 degrees or more.  Lasagna is pretty forgiving.  So exact temperature and time is not all that important. My process is similar...cook covered, then uncover.  Pasta turning to mush might be a result of overcooked noodles before the bake, or the lasagna being too wet. It also sounds like you might be getting uneven heating.  Try rotating the pan halfway through the bake.