Convection ovens cook food faster by actively circulating hot air around the baking pan. Rather than burning the bottom layer of a lasagne, as is common with conventional ovens, convection ovens heat food more evenly. All recipes designed for conventional ovens need some adjustments for a convection oven to prevent overcooking. (See Reference 1.)
Examine the Recipe for the Oven Type
Determine if the recipe requires a convection or a conventional oven. Convection ovens generally cook food in less time. See Resource 1 for a convection oven lasagne recipe that requires only 35 minutes of baking rather than 45 required from a conventional oven.
Adjust the Oven Temperature
If the recipe is designed for a conventional oven, lower the convection oven temperature by -3.89 degrees C. Convection ovens will also require 25 per cent less cooking time (see Reference 2). A lasagne recipe that requires 60 minutes in a conventional oven could be ready in a convection oven in as little as 45 minutes. (The lasagne when ready will be hot and bubbly and the cheese melted.)
Cover the Lasagna for Longer Cooking
Should the lasagne require 45 minutes or more of baking in a convection oven, the pan will need to be covered for the first half of cooking. This prevents the lasagne from drying out. Remove the cover during the last half of cooking to allow the top to brown and the cheese to melt. (See Reference 3.)