Listen to breez7....
and lagers are no harder to make than any other beer except that you have to "keep em colder for longer" before they're ready.
One "rookie mistake" that a lot of new brewers make is the concept of "how to I get fermentation to start again" (wow, I'm using a lot of quotes).
Don't worry about signs of fermentation... they really don't mean a lot at all. As has been suggested, you only need to worry about gravity.
There is a ton of debate on whether a secondary is neccessary but me, personally, I would rack to a secondary before lagering. Again... me, personally, I would also not try to leave ALL of the yeast behind in the primary either. You want the yeast to finish the job.
My recommendation is to take a gravity reading and if you are DRAMATICALLY off your FG, you have an issue and then you can come back and do some reading on stuck fermentation but I doubt you have a real problem. Then rack to a secondary and drop the temp down to the low 40's for a solid 5 or 6 weeks. After that, bring the temp BACK up to about 70 for just a couple of days... and then bottle it.
It'll be fine...
... and don't get too caught up signs of fermentation.