A few tips:
-You need two sets of fermentation temps... one around 50dF (primary) and one around 34dF (lagering). Also a third temp for diacetyl rest would be good for your first lager (60s). So, if you can figure out a way to get all these storage temps, you're fine.
-As said by other(s), you need to pitch a larger starter than normal. A 1 gallon starter per 5-6 gallons is usually sufficient. Or in the case of dry lager yeast, pitch two packs per 5-6 gallons. Make your starter more in advance of brewday than you do with ales. I try to make mine at least a week in advance.
-It's best to cool your wort down to at least primary fermentation temp (~50dF) before pitching yeast. Even better, is to cool it down to below primary temps (~45dF), pitch, and let it warm up to ~50dF. So, depending on your method of cooling, you may need to make an adjustment for that.
-If you're going to do a single infusion mash, get a well-modified malt. Most are, so there isn't much trouble with that. If you use Pilsner malt, do a 90 minute boil with the lid off and cool as quickly as possible to prevent DMS formation.
The two biggest things with lagers are pitching enough yeast and good temperature control throughout the entire process.
As far as easy recipes/styles go, brew what you like and something that fits your water profile. They're all roughly the same in level of ease or difficulty. The only difficult thing in brewing some lagers is decoction mashing, so just go with a single infusion mash recipe. Just pick a style you want to brew... you'll be able to find a relatively easy and proven recipe for it somewhere.
