Brown veal in oil, breaking up into small crumbles. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Spread 1 cup veal sauce over bottom of greased 18 x 12-inch baking pan. Layer with 14 ounces noodles, 5 cups veal sauce, 8 ounces spinach, 4 ounces fontina cheese and 4 ounces mozzarella cheese. Repeat layers 2 more times. Sprinkle top with Parmesan cheese.
Bake in 375°F oven, covered, 30 minutes or until hot throughout. Let stand 20 minutes before cutting. To serve: Cut into 6 x 3-inch pieces.