Why don't you review the BJCP style guidelines and see what strikes your fancy. There are a huge range of lagers. Without knowing what type of beer you like or what you are looking for, it's virtually impossible to give you decent advice. Frankly, don't contemplate a lager unless you have the ability to pitch enough healthy yeast, provide a good amount of O2 for them to thrive, and control your temperature in the proper range for whatever yeast you employ.
You mentioned pilsners. Bohemian pilsner is one of my favourite styles. I made 10g yesterday. 79% Weyermann pilsner malt, 11% carapils, 9% carahell, 1% acidulated. Saaz hops to 41 IBUs with one addition at 75 minutes another at 10 minutes, and another in the whirlpool for aroma. I'll also give it a short dry-hopping. Reverse osmosis water with a small calcium chloride addition. Wyeast 2278. Recipe was devised after reading "Continental Pilsner" by David Miller.
I did make a SMASH pilsner once upon a time but would never do it again.