As you have guessed, there are conflicting opinions about the need for a protein rest. A protein rest will reduce haze, but if you overdo it, you will lose head retention. If you are comfortable doing step mashing and can quickly raise the temperature from one step level to the next then do it. If not, then skip it. Being your first lager, I would skip it and work on getting the rest of the process down first. I would be more concerned about the length of the boil. Diacetyl is a big concern when using pilsner malt. A 90 minute boil is normally recommended to get rid of the precursors.
I know my good friend Bugeater meant DMS, not diactyl here. Note, though, that a nice long diacetyl rest will greatly reduce diacetyl, a common off flavor in lagers (yes, I'm aware that it's permissible in low amounts in Bo Pils).
so, +1 on the 90 minute boil, and when your beer has gotten down to around 1.022 or so, raise the temp up to the 60's and let those yeastie beasties reduce the diacetyl for you for a few days. Let your nose and tastebuds determine when it's done, not the clock or calendar. Then, slowly lower the temp a couple degrees a day (so they don't get shocked and fall out dormant) until you get down to lagering temps in the 30's. Leave it alone there for a few weeks, and you'll have a nice, tasty pilsner ready for lawnmower season.