I agree with Weirdboy. Sure you could do it for a few days, but after a while that's going to be tedious. And lagers take a while.
You could go the alternate approach and use a fairly neutral ale yeast. I've made mock lagers with the Chico yeast (Safale 05) fermented in the low 60s and they've come out great.
For me it hit the sweet spot. No, you won't get a hint of sulfur that a lager yeast would provide -- but you don't swap bottles three times a day for months.
"There is nothing in brewing so complicated that a little effort can't make even more complicated."