baking lasagna: covered, or not?
I'm planning to make 2 pans of lasagna for a birthday dinner. One will be a 9x13 glass pan, the other a 9x13 metal pan. I'll be assembling the Lasagna on Saturday and baking it on Sunday.
My recipe (my own, homemade-from-scratch that my family loves) says to cover with foil and bake for 30 minutes, then remove foil and bake another 15 minutes. I've done that many times with excellent results.
However, I've seen other Lasagna recipes (Joe's Killer Lasagna, for instance) not calling for the foil cover. Also, I've read many warnings about not letting the foil touch the top of the lasagna while it's baking, lest it react with the tomato sauce. Yikes, I've done that lots of times!
I have 2 questions:
* Does the glass pan require a lower temperature (as I've seen numerous times -- or does that apply only to cakes?)
* How soon before dinner should I remove the Lasagna from the fridge before baking?
* Cover, or not?