Break some lasagna*or macaroni into convenient lengths and boil in salted water. Thoroughly wash sufficient spinach, using plenty of water, as it is very gritty; put it into a saucepan of boiling water with a lump of salt and boil until tender. Drain the spinach well, pass it through a fine hair-sieve and put it into a stewpan; moisten with a little rich veal gravy and stir it over the fire for a few minutes. When the macaroni is cooked drain it, arrange on a deep dish in alternate layers with the spinach, placing a good supply of grated Parmesan cheese between each layer, cover the dish and place it in a moderately hot oven for about three-quarters of an hour. When ready serve the macaroni very hot in the dish in which it was cooked.