Heat a large saute pan over medium high heat.

Cook bacon until crisp. Remove the bacon from the pan. Set aside. You should have roughly 1 1/2 cups.

Brush bottom of a 9x13x1 inch baking pan with some melted butter. Lay one sheet in pan. Brush with butter and sprinkle with 1 Tbsp. parmesan cheese. Repeat layer 6 more times.

Place last sheet of phyllo on top and spread with the Alouette cheese.

Sprinkle with the shredded mozzarella , provolone and bacon.

Arrange tomatoes on top of the cheese. Sprinkle tomatoes with final tablespoon of parmesan cheese, oregano and season with salt and pepper.

Bake at 375 degrees for 25 minutes just until the edges of the phyllo are lightly browned.

Remove from the oven, cut into squares and top each slice with some of the shredded romaine.