Preheat the oven to 375°F.
Lightly grease and flour an 8 inch springform pan and set aside.
Cook the linguine according to package directions, omitting the salt.
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 white, 2 tablespoons of the Parmesan cheese, and the remaining 1/2 teaspoon of 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 the pie into 8 wedges.