Make linguine and set aside

Preheat the oven to 375 ?F

Lightly grease and flour an 10-inch spring- form pan and set aside

Cook the linguine al dente

Drain, rinse under cold running water, and drain again

Return to the cooking pot and set aside

Meanwhile, heat the olive oil in a heavy 7- inch skillet over moderate heat for 1 minute

Add the onion and garlic and cook, uncovered, until the onion is soft, about 5 minutes

Add to the linguine along with the parsley, lemon juice, 1 teaspoon of the oregano, 1/2 teaspoon of the basil, and the pepper

Toss well

In a small bowl, combine the ricotta cheese, egg whites, 2 tablespoons of the Parmesan cheese, and the remaining oregano and basil

Add to the linguine and toss well

Turn half the linguine-cheese mixture into the prepared pan and press lightly over the bottom

Arrange half the tomato slices on top and sprinkle with half the mozzarella cheese

Repeat the layers, using the remaining linguine, tomatoes, and mozzarella

Sprinkle the remaining Parmesan cheese on top

Cover with aluminum foil and bake for 40 minutes or until set

Remove the foil and bake 5 minutes longer

Cool for 10 minutes, then gently loosen the pie around the edges with a thin-bladed knife, remove the springform pan sides, and cut pie into wedges.