Yah. Next lager makes sure you actually lager around 35°F. If fermentation is actually done (ensure by obtaining consistent grav readings), and the bubbling is just off-gassing, there's no harm in bottling now. Make sure you use the temperature converters properly, though, in determining how much priming sugar to use, otherwise you'll have some bottle bombs on your hands.
~~ Malted barley wants to become beer. ~~