1) I don’t fret too terribly over aeration and honestly haven’t really noticed any problems. I make some pretty dang great lagers if I do say so myself. Just do as I do, splash a lot in the fermenter and/or shake the living mother out of the wort in there, and things will be fine. Also if you were to use dry yeast, the dry yeast has the distinct advantage of not requiring any aeration. W-34/70 makes some great lagers (that’s the only dry one I’ve really tried).
2) I have no strong opinions on lagering time, but see also my response #4. Personally I am a very lazy brewer and would typically leave a lager in the primary for up to 6-8 weeks with no ill effects – per my lazy experience, 8 weeks is about the limit before autolysis starts to set in. But I bet you get just as good results crashing and bottling/kegging as soon as it’s clear or even a tad early – if that’s just 2 or 3 weeks and it tastes good, then go for it, cloudy or not.
3) My standard pitch is 3-4 liters (or quarts) per 5 gallons. You can probably get by okay on a little less, but it’s not worth the risk either. If you have a slow start, you could end up with a wild beast completing your fermentation instead of your desired yeast.
4) I think it depends. Some beers benefit from a bit of aging. Some don’t. Drink it if it tastes good. Age if it doesn’t.
5) I find that noble hops in the full duration of the boil add a very elegant spicy hop flavor that you just can’t get from generic boil hops. Try it sometime and see. I think you’ll find that it’s NOT a waste of noble hops to boil for a full 60. Try it.