Heat a large skillet over medium high heat and add 1 tablespoon of the butter and add half the mushrooms. Cook for about 7-10 minutes, until mushrooms are browned and have released their liquid.
Do the same process with the second batch of mushrooms.
Preheat the oven to 375F degrees.
Sauté the shallots and garlic in the same pan the mushrooms were cooked in until soft. Toss them with the mushrooms.
Place a layer of bechamel sauce in the bottom of a 8x13" baking dish. Add a layer of noodles.
Add the sliced tomatoes and half of the mushrooms. Add dollops of ricotta cheese and mozzarella over the mixture and sprinkle with Romano.
Cover with another layer of noodles and spread a light layer of bechamel sauce over the top.
Add the second half of the mushrooms and dollop with the ricotta cheese, then sprinkle with Romano.
Add the last layer of noodles. Top with the remaining bechamel sauce and sprinkle with the Mozzarella 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. Slice and serve.