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1
To make the sauce, warm cup orange juice with the lobster broth.
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2
Add the tea bags and steep.
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3
Meanwhile, place all the rest of the ingredients, except the remaining i cup orange juice, the cornstarch and the salt and pepper, in a pot and simmer for 5 minutes.
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4
Remove tea bags from tea mixture.
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5
Bring to a boil, reduce heat and simmer for 5 minutes.
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6
Whisk the cornstarch into the remaining orange juice to make a lumpless paste.
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7
Reduce the heat under the orange juice mixture to the lowest flame possible.
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8
Whisk in the cornstarch mixture and continue stirring until the sauce is clear and slightly thickened.
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9
Remove sauce from heat, taste and season with salt and pepper.
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10
To make the lasagna, preheat the oven to 400 degrees.
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11
Boil the lasagna noodles in salted water until tender, about 3 minutes for fresh sheets, 8 minutes for dried noodles.
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12
Combine all the cooked vegetables, season with salt and pepper, add the basil and parsley and set aside.
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13
Grill the fish over charcoal or broil.
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14
While the fish is cooking, cover the bottom of an 8-by-8-inch cake pan with a glaze of the tea sauce.
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15
Cover with noodles.
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16
Top with a layer of vegetables, using i of the mixture.
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17
Imagine cutting this, as you eventually will, into 4 portions.
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18
Put a heaping tablespoon of the cheese in the center of each imagined portion.
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19
Glaze lightly with more sauce.
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20
Keep adding layers of noodles.
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21
Spoon the sauce onto the lasagna and top with remaining cheese.
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22
Place the lasagna in the oven for 5 minutes, until the cheese is barely melted.
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23
Serve topped with the fish and drizzled with the sauce.
