Ok, soapbox warning!
As a community, we're kind of using the terms lager and ale wrong. Ale refers to a specific category of beer as brewed in England, Belgium, and some other areas. The other category (in this particular brewing culture) to compare it against is beer. If it's not an ale, it's a beer. Lines are blurred, but ale vs. lager really shouldn't be a thing.
Lager is a type of beer brewed in Germany, and it can be brewed with either a top-fermenting (what we usually call an ale yeast) or a bottom-fermenting (what we call a lager) yeast. Ale does not have to mean top-fermenting yeast, and lager does not have to mean bottom-fermenting yeast. According to the Deutsch (to whom I would defer in this matter), there are top-fermented lagers and bottom-fermented lagers. Top fermented lagers would include Koelsch and Alt, and bottom-fermented lagers would be the pilsners, marzen, etc. The important part of making a lager is the cold conditioning period, which you can do in the fridge 6 bottles at a time if you don't have the space to lager the whole batch.
So you can absolutely make a lager with a top-fermenting yeast! Just go with some of the low-ester strains as some of the folks above mentioned. Keep the temperatures down to minimize ester formation, bottle, and then throw some in the back of the fridge for cold conditioning once it's carbonated. And although some of the style gestapo might raise an eyebrow at you, I think you can rightfully call it a lager.
Soapbox rant over, brew on!