Prepare the béchamel sauce.
Sauté the shallots and garlic in olive oil until soft and combine with the ricotta cheese in a separate bowl. Set aside.
Saute the fresh mushrooms in a teaspoon of olive oil until they just start to sweat. Remove from heat. You may have to do this in a couple batches to fit the mushrooms in the skillet.
Preheat the oven to 375 degrees.
Place a layer of bechamel sauce in the bottom of a lasagna pan.
Add a layer of noodles.
Spread the ricotta cheese mixture over the noodles and cover with the sliced tomatoes and one third of the mushrooms.
Cover with another layer of noodles and spread bechamel sauce over the top, reserving 1 1/2 cups for the top of the lasagna.
Top with the remaining mushrooms, the sliced mozzarella and 3/4 cup Romano cheese.
Add the last layer of noodles.
Top with the remaining bechamel sauce and Romano cheese.
Cover with aluminum foil and bake in the oven for 45 minutes.
Remove foil and bake an additional 15 minutes uncovered.
Remove from oven and let cool for 10-15 minutes and serve.