Semolina pasta is semolina pasta, IMHO. Semolina flour and water...that's it. As for no-cook pasta for lasagna, there are a number of recipes using regular, uncooked lasagna pasta. My wife has one of those recipes somewhere. I do know that she makes the lasagna the night before she will bake it, and she pours red wine over the whole 9x13 dish. I'll try to dig it out for you.
UPDATE:
DW says to use regular lasagna noodles (she like Barilla) and use a good layer of sauce on the bottom of the dish, as well as on top of each layer of noodles. You can assemble the lasagna and bake right away. Simply bake covered with foil then uncover at the end to brown the top. Keeping it covered retains the moisture and cooks the noodles. Hope this helps.