Some good answers from experienced bakers:
1. Covering your lasagna pan with foil is called for in some recipes, and not in others. In fact, a recipe may state that covering with foil is "optional"....leaving the big decision up to you!
Generally speaking, covering with foil will accomplish two things: it will trap evaporating moisture, and speed cooking (the trapped water vapor actually steams the lasagna, to an extent). So, if you want it more quickly, use foil. If you're willing to wait, you can skip the foil step. The difference in time may be as much as 30 minutes, a significant amount when you have a ravenous family.
If you do use foil, remove the foil for the last 10 to 15 minutes of cooking (it will vary, depending on your cooking temperature). That will allow excess moisture to escape, and it'll also help brown the top of the lasagna.
One more hint: when baking your lasagna (or any other casserole-type dish), put the baking pan on a cookie sheet or baking sheet. If any cheese/sauce/whatever bubbles over the edge, it'll land on the sheet, not the oven floor.2. Covering your lasagna will definitely help hold moisture in. Make sure that you do not overfill your pan, if your food comes in contact with the foil the cheese and such that you have topped your lasagna with will pull right off along with the foil. Also make sure to remove the foil about 5-10 minutes before you remove the dish from the oven, making the top crispy and the inside tender. Good Luck!
3. Yes, I bake a 9 X 13 pan for about 45 mins @ 350 degrees. Cover it tightly but make sure the foil doesn't touch the lasagna or the tomato sauce will erode the foil and it will go into your food. You just made me want to make some.
4. Yep. Loosely tent the foil over it so the top layer doesn't stick and come off with the foil. And as other have recommended take it off for the last 15 minutes of baking. Also remember it is to let the lasagna sit for at least 10-15 minutes after your remove it from the oven.
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