In a frying pan, fry the finely chopped onion on a medium heat with olive oil. Wait for 3 minutes, add the chopped carrots and stir.
Add the meat, salt, pepper, oregano and cumin to the mixture. Stir for 5 minutes.
Add the red wine and turn up the heat until it evaporates for around 2-3 minutes.
Finish the bolognese sauce by reducing the heat and adding the tomato passata. Stir thoroughly, remove from the heat and leave to rest.
Place 2 lasagne sheets into the base of a mould and cover with a layer of bolognese mixed with pieces of Mozzarella. Continue placing sheets and filling until you form several layers. Cover the top layer with the grated cheese.