Of all the things that go into my oven, a lasagna is one of the more "wet" or saucy dishes. When a fully baked lasagna comes out of the oven, it still has quite a bit of water content remaining.
So, this made me wonder if it is true that, during the baking process, most of the lasagna (ignoring the cheese layer on top which does undergo browning) likely never exceeds 212 F / 100 C in temperature (boiling point of water)? And if this is true, the oven temperature doesn't really matter as much as the cooking time does (i.e., it takes the same amount of time to cook in a 400 F oven as a 325 F oven since the core temperature of the lasagna is capped at 220 F). Is this true?
If this is the case, then could you reasonably cook a lasagna at an oven temperature below the Maillard reaction (say, 275 F) and simply broil the top for a few minutes at the end to brown the cheese layer - and still achieve a similar result as you would get for a regular oven temperature (say, 350 F)?