Heal olive oil in a pan and cook the onions till tender.
Add garlic and cook for about a minute.
Finally add the tomatoes, basil and seasonings.
Bring everything to a boil and then reduce heat to a simmer.
Cook for about 30 minutes until thickened.
Set aside 4 cups.
Procedure for bechamel sauce Melt the butter in a pan.
Now add the flour and cook till the flour starts to take on a light color.
Start adding milk and whisk continuously so no lumps are formed.
The sauce will begin to thicken.
Add salt, pepper and nutmeg.
Taste and remove from fire.
Set aside to cool.
Procedure for spinach Coarsely chop the spinach and heat in a pan until slightly cooked.
Mix the oil and garlic into the spinach, and season with salt and pepper.
Set aside.
Procedure for seafood Coarsely chop the shrimp and scallops, and cut the salmon into 1 inch pieces.
Heat 1 tbsp of butter and I tbsp of oil in a heavy pan.
First add the shrimps, season with salt and pepper, and cook just until pink.
Remove from the pan.
In the same pan, heat the remaining oil and butter, and cook the scallops, and then the salmon in the same manner.
Set aside.
Assembling the lasagna Drizzle some tomato sauce along the bottom of the lasagne pan.
Place a layer of lasagne noodles in the baking pan to cover, and then spread a thin layer of bechamel.
Then place some shrimp over it.
Cover this layer with more noodles, and then add a layer of tomato sauce, spinach, and romano cheese.
Add the next layer of noodles and more bechamel and then the scallops.
Finish the layers in this manner using up all of the seafood and spinach.
Once the final layer is in place, cover lightly with either the bechamel or tomato sauce, and sprinkle with some romano and mozzarella cheese.
Bake in a preheated oven at 350 F for 45 minutes until bubbly and golden brown.
Let sit 10 minutes before serving.