I've just been dabbling in lagers for the past year or so, a couple things i've learned along the way:
-yeast count is critical, lagers need more than ales. make sure you're using a tool to calc out how many vials/packets you're using. dry yeast will be more enticing here than for ales IMO.
-if you're looking for recipes, one of my favorite resources is "brewing classic styles". they're usually very simple malt bills.
-don't rush pitching your yeast, especially in the summer. if your chiller can only get you down so far, transfer to primary, get it in your temp control home, continue dropping to the temp your yeast wants to see, then finally pitch. i've read a bit about how a warm pitch can be less than optimal.
-check out brulosopher's fermentation schedule below, this will save you time over the traditional lagering schedule. essentially, pitch cold, stay cold for the majority of primary, increase temp for a bit, then lager for clarity.
http://brulosophy.com/methods/lager-method/
nothin' to it but to do it! nice and easy, you just have to pay more attention to temps during fermentation.