My favorite of the lager yeasts is the White Labs Bock yeast -- nice & malty but still a decent attenuator. It ferments out well at 48-54F, so that should work fine for you.
You could ferment at basement temps, I suspect with no problem. For lagering itself you really want colder 32-40F, so that could be the garage though a fridge with more stable temps would be better.
I brewed my first few lagers just like this though (basement & garage temps). They turned out fine -- not as good as once I got temp control, but still good.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel