The only lager yeast I personally have experience with that will reliably work that low is W-34/70. I have seen a few other people claim good results at temps that low (or lower) but I don't know what strains they were using.
If I knew I was going to be brewing at an ambient temp of 44, here's what I would do: (1) cool my wort to around 50 degrees (2) ensure it was well-aerated (3) pitch 1.5 million yeast cells per degree Plato per milliliter of wort. You either need a big decanted starter or a significant amount of dry yeast (please rehydrate) for that.
My advice to people without much experience brewing lagers who have to brew at 44: (1) pitch in the mid-50s, leave your wort for several hours, then move it into your ferm chamber--this gives the yeast a fighting chance (2) pitch a crapload of yeast, in accordance with the pitching rates I mentioned above (3) watch for your krausen to start to fall in five days to a week; confirm you are in in the 1.020 range (assuming you are not making a super high gravity beer) then take your fermenter out of your fridge and leave it at room temperature for a week for a diacetyl rest, then rack it to a secondary and lager as usual.
As an aside you should be aware that "lagering" your brew is cold-storage, not fermentation.