Nutmeg in Lasagna?

So, we went out to dinner last night, in a desperate search for air conditioning. It's so rare we have to face intensely hot days in Seattle, but apparently this week is one for the record books -- near 100 degrees almost every day.

Our first stop was Kingfish Cafe. I'm a sucker for their catfish and crab cakes as well as their coconut cake. And, I hadn't been in ages. It turns out that AC was not on the menu. It was sweltering inside. So, we headed back to the car to continue our quest. Patrick thought ordering some Dick's burgers and driving around in the car might be a viable option, but then I remembered Cafe Lago.

Cafe Lago has some incredible Italian fare and I just knew they had to have air conditioning. Happily, I was right. We stepped inside the doors and breathed a cold sigh of relief. Patrick ordered the gnocchi in vodka sauce and I defaulted to my favorite dish on their menu -- the lasagna. Cafe Lago has the lightest, most unique tasting lasagna I've ever head. The bechamel is creamy and scrumptious and the tomato sauce is wonderfully sweet. After one bite, Patrick announced that one of the things that set this lasagna apart was the inclusion of nutmeg. Nutmeg? Not being a chef, my ability to pinpoint exact ingredients is significantly less developed than Patrick's, but I couldn't taste even a hint of nutmeg. We asked the waitress next time she swung by, and she was flabbergasted. Apparently, many people ask about the ingredients, but no one has ever guessed nutmeg. And, he was absolutely right! I'm tempted to give Patrick a blind taste test to see how refined that palette of his is. How does he do that?

Next time I make lasagna at home (or, let's be honest -- next time Patrick does), I'm pulling out the nutmeg.