Preheat the oven

• Place one oven rack in the top third of the oven and a second in the middle.
• Preheat the oven to 375°F.
• Place a parchment-lined sheet pan on the middle rack to catch any overflow.

Soak the lasagna noodles

• Fill a large baking dish or heatproof bowl with the hottest tap water.
• Add the lasagna noodles one by one, completely submerging each.
• Let them soak until slightly tender and pliable.

Start the meat sauce

• Heat the oil in a medium pot over medium-high heat until shimmering.
• Add the onion and cook, stirring occasionally, until translucent.
• Add the ground beef and salt, breaking up any large pieces with a wooden spoon, until no longer pink.
• Add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil.

Reduce the wine and add the milk

• Reduce the heat to medium to maintain a rapid simmer and cook, stirring occasionally, until the wine has almost evaporated.
• Add the milk and bring to a boil over high heat.
• Reduce the heat to medium and cook, stirring occasionally, until most of the liquid has evaporated.

Add the marinara

• Add the marinara sauce and bring to a boil over high heat.
• Reduce the heat to medium and simmer, stirring often and scraping the bottom of the pot, until the sauce thickens slightly and the flavors meld.

Assemble the lasagna

• Drain the water from the lasagna noodles.
• Spread a heaping cup of the meat sauce over the bottom of a 9 x 13-inch baking dish.
• Layer a third of the noodles, overlapping as needed, then another heaping cup of meat sauce, a third of the burrata and a third of the Parmigiano-Reggiano.
• Repeat two more layers of noodles, meat sauce, burrata and Parmigiano-Reggiano, then cover tightly with foil.

Bake the lasagna

• Bake on the top rack until bubbling.
• Carefully remove and discard the foil.
• Raise the heat to 425°F and cook until the top and edges begin to brown.
• For more color, broil on high until the cheese is golden brown.

Rest and serve

• Allow the lasagna to rest before serving.