• 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 and set the cooked mushrooms aside.
• Preheat the oven to 375°F degrees.
• Sauté the shallots and garlic in the same pan the mushrooms were cooked in until soft. Add the mushrooms back in and toss to combine.
• Place a layer of bechamel sauce (see below) in the bottom of a 9x9" baking dish. Add a layer of noodles.
• Add the sliced tomatoes and half of the mushrooms. Add dollops of ricotta cheese (half of it) over the mixture and sprinkle with half the 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 remaining ricotta cheese, then sprinkle with remaining Romano cheese.
• Add the last layer of noodles. Top with the remaining bechamel sauce and sprinkle with the remaining 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.

Bechamel Sauce

• Heat the butter in a saucepan until melted and add the flour, whisking constantly for 2-3 minutes.
• Add the milk, a little at a time, whisking constantly, until a sauce is formed. 
• Remove from heat and stir in the nutmeg, salt and pepper. Set the béchamel sauce aside while you prepare the remaining ingredients.