I'm assuming you've done some research on lagering so I'll address your recipe.
It looks fine, but I have to ask, how much water do you boil?
My process is to heat up 1 - 1.5 gals of water. This is already accomplished by your steeping the grains. Then add only 1 lb of the malt and dissolve. At boil add your bittering hops and start the clock for 45 mins. After 45 mins remove the pot from the heat and add and dissolve the rest of your DME 1 POUND AT A TIME and stir so it doesn't clump up badly. When done, add the IM and remaining hops and boil for 15 mins.
I use PUR filtered tap water from 1 gal jugs that I put in my freezer for 4-5 hours prior to brewing to cool my wort. I usually top off to 5.25 gals.
Adding the majority of the malt at the end keeps the carmelization and coloring to a minimum.
If you do full boils then you can still add the malt at the end.
EDIT: Is the pic light enough for you? Late extract addition...